Caramel Peanut Ritz Cracker Treats (Print version)
Buttery Ritz crackers and roasted peanuts coated in quick homemade caramel, cooled into crisp sweet-and-salty clusters.
# Ingredients:
For the cracker mixture
01 -
40 Ritz crackers, about 1 sleeve, lightly broken into large pieces
02 -
1 cup (145 g) roasted peanuts, roughly chopped
For the caramel
03 -
1 cup (200 g) granulated sugar
04 -
1/4 cup (80 g) light corn syrup
05 -
6 tablespoons (85 g) unsalted butter, cut into pieces
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon baking soda
08 -
1/8 teaspoon fine salt
09 -
1/2 teaspoon flaky sea salt, optional, for topping
Optional finish
10 -
1/2 cup (85 g) dark or milk chocolate, chopped or chips
# Instructions:
01 -
Line a rimmed baking sheet with parchment paper. Put the broken Ritz crackers and chopped roasted peanuts in a large heat-safe bowl.
02 -
Add the sugar, corn syrup, and butter to a heavy saucepan over medium heat. Stir until melted, then boil for 7-9 minutes, stirring occasionally, until golden amber and slightly thickened.
03 -
Remove the pan from the heat. Carefully stir in the vanilla, baking soda, and fine salt. The caramel will foam up quickly.
04 -
Immediately pour the hot caramel over the crackers and peanuts. Fold with a sturdy spatula until the pieces are evenly coated and glossy.
05 -
Transfer the mixture to the prepared baking sheet and spread into an even layer about 1/2 inch thick. Sprinkle with flaky salt if using. Cool at room temperature for 20-30 minutes until firm.
06 -
Melt the chocolate if using, drizzle it over the cooled slab, and let it set. Break or cut into pieces before serving.
# Good to know:
01 -
Makes about 20-24 pieces, depending on how large you break them.
02 -
Store airtight at room temperature for 5-7 days.
03 -
Do not refrigerate unless your kitchen is very warm, since moisture can make the caramel sticky.